Fillet of beef with brandy, mushroom and mustard sauce

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By: Ed Baines From: Good Food Live

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This recipe is classed as intermediate

Rating 3.26 / 5 (35 votes)

Prep time:
40 min
Cook time:
25 min
Serves:
2

Beef fillet, crisp potatoes, a lip-smacking sauce and truffle-dressed watercress make a mouth-watering combination from Ed Baines

Method

1. Hammer out the steak between 2 sheets of cling film until doubled in size.

2. To make the Pomme Pont Neuf, cut potatoes into large oblongs and blanch in boiling salted water for 4 minutes.

3. Drain the potatoes. Heat the oil in a deep fat fryer to 180°C, and fry the potatoes until crisp.

4. To make the sauce, melt the butter in a frying pan and add the chopped shallot and garlic.

5. Stir in the finely chopped button mushrooms, pour over the brandy and beef stock, and reduce gently by three quarters.

6. Stir in the Dijon mustard, chopped parsley and double cream.

7. For the truffle dressing, whisk the egg yolk and slowly pour over truffle oil.

8. Stir in the lemon juice and chopped parsley and season with salt and freshly ground black pepper.

9. Griddle the steak, adjusting the cooking time according to taste.

10. Divide the watercress between 2 dinner plates and drizzle with truffle dressing. Top with the cooked steak, surrounded by the sauce and Pont Neuf potatoes.

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Latest Comment

 


JohnW11630 JohnW11630  Posted 05 Jul 2014 5:01 PM
 

This sauce is easy to cook and tastes lovely!

HelenN78906 HelenN78906  Posted 26 Feb 2009 7:40 PM
 

try adding a splash of red wine to the sauce

wendyJ67107 wendyJ67107  Posted 17 Jan 2009 2:27 PM